10 Mouth Watering Recipes that you can devour with Paneer

In India, Paneer is loved by almost everyone around the country, be it adults or kids, each one of them are lover of Paneer. Just the addition of the name “Paneer” to any recipe makes people already assume that the dish would be definitely appealing and tasty. Whenever a dish comprising of Paneer is prepared at home, you can just see a smile automatically spreading across your face.
Paneer basically is a form of cheese that is quite common and popular in India. The curry or gravy generally prepared in a Paneer dish is lip-smacking as it is spicy, creamy, and full of flavors. These paneer dishes totally leave you in awe and set its flavor forever in your taste buds.
Paneer itself has a lovely smooth texture which when used to prepare a recipe adds to the glory of it. The flavor of various spices used and the chewy texture of Paneer altogether make the dishes highly loved and cherished by everyone.
So, here are some of the mouth-watering recipes that you can devour with Paneer:

10 Mouth Watering Recipes that you can devour with Paneer

1. Matar Paneer

Matar paneer is a delicious recipe that consists of peas and paneer in a tomato-based sauce, spiced with spices and garam masala. It is often served with roti or rice and you can even add yogurt or cream into it to add more flavour to it.

Here’s a short recipe for Matar Paneer:

Ingredients:

• 200g paneer, cubed
• 1 cup green peas (matar)
• 2 large tomatoes, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, chopped (optional)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions, minced garlic, grated ginger, and green chilies. Sauté until onions turn golden brown.
3. Add chopped tomatoes and cook until they soften.
4. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
5. Cook the masala until oil separates from the sides of the pan.
6. Add cubed paneer and green peas to the masala. Mix gently.
7. Add a little water if the mixture is too dry. Cover and simmer for 7-8 minutes until the peas are tender.
8. Garnish with fresh coriander leaves.
9. Serve hot with rice or naan.

Enjoy your delicious Matar Paneer!

2. Chilli Paneer

Chilli paneer is a popular Indo-Chinese recipe which is generally served as a starter. It is made with cubes of fried crispy paneer which is tossed in spicy sauces. This dish is usually served hot with rice or noodles.

Here’s a short recipe for Chilli Paneer:

Ingredients:

• 200g paneer, cubed
• 1 onion, cut into cubes
• 1 capsicum (bell pepper), cut into cubes
• 2-3 green chilies, slit lengthwise
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce
• 1 teaspoon vinegar
• 1 teaspoon cornflour
• 1/2 teaspoon black pepper powder
• Salt to taste
• 2 tablespoons oil
• Spring onions for garnish (optional)

Instructions:

1. In a bowl, mix soy sauce, tomato ketchup, chili sauce, vinegar, cornflour, black pepper powder, and salt to make the sauce.
2. Heat oil in a pan over medium-high heat.
3. Add minced garlic and grated ginger. Sauté for a minute.
4. Add cubed paneer and fry until golden brown. Remove from the pan and set aside.
5. In the same pan, add more oil if needed. Add cubed onions, capsicum, and slit green chilies. Sauté until they are slightly softened but still crunchy.
6. Pour the prepared sauce over the vegetables. Mix well and cook for a minute.
7. Add fried paneer cubes to the pan. Toss everything together until the paneer is well coated with the sauce.
8. Cook for another 2-3 minutes, stirring occasionally.
9. Garnish with spring onions if desired.
10. Serve hot as an appetizer or with fried rice or noodles.

Enjoy your delicious Chilli Paneer!

3. Paneer Crispy

Paneer crispy is prepared using ingredients such as paneer, capsicum, onion, cabbage and schezwan chutney. A very crispy and tasty dish which is served hot with different sauces and tangy chutneys.

Here’s a short recipe for Paneer Crispy:

Ingredients:

• 200g paneer, cut into cubes or strips
• 2 tablespoons cornflour
• 2 tablespoons all-purpose flour (maida)
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Oil for deep frying
• 1 onion, sliced
• 1 capsicum (bell pepper), sliced
• 2 green chilies, slit lengthwise
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce
• 1 teaspoon vinegar
• 1 teaspoon cornflour mixed with 2 tablespoons water (for sauce thickening)
• Spring onions for garnish (optional)

Instructions:

1. In a bowl, mix cornflour, all-purpose flour, red chili powder, turmeric powder, and salt. Add a little water to make a thick batter.
2. Dip paneer cubes or strips in the batter, ensuring they are evenly coated.
3. Heat oil in a deep frying pan over medium-high heat.
4. Fry the coated paneer pieces until they turn golden brown and crispy. Remove from the oil and drain excess oil on a paper towel. Set aside.
5. In a separate pan, heat a tablespoon of oil over medium-high heat.
6. Add minced garlic and grated ginger. Sauté for a minute.
7. Add sliced onions, capsicum, and slit green chilies. Sauté until they are slightly softened but still crunchy.
8. In a bowl, mix soy sauce, tomato ketchup, chili sauce, vinegar, and the cornflour-water mixture.
9. Pour the sauce mixture over the vegetables in the pan. Stir well and cook for a minute until the sauce thickens slightly.
10. Add the fried paneer pieces to the pan. Toss everything together until the paneer is well coated with the sauce.
11. Cook for another 2-3 minutes, stirring occasionally.
12. Garnish with spring onions if desired.
13. Serve hot as an appetizer or with fried rice or noodles.

Enjoy your crispy Paneer Crispy!

4. Palak Paneer

Palak paneer consists of paneer which is mixed in a thick paste of pureed spinach. The sabzi gets more flavourful due to the addition of spiced ginger, garlic, tomatoes and spices. It is generally served hot with roti.

Here’s a short recipe for Palak Paneer:

Ingredients:

• 200g paneer, cubed
• 500g fresh spinach (palak), washed and chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 green chilies, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil or ghee
• 2 tablespoons cream (optional)
• Fresh coriander leaves for garnish

Instructions:

1. Blanch the spinach: Bring a pot of water to a boil. Add the chopped spinach and blanch for 2-3 minutes. Drain the spinach and immediately transfer it to a bowl of ice water to retain its green color. Drain again and blend the spinach into a smooth puree. Set aside.
2. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until they turn translucent.
4. Add minced garlic, grated ginger, and chopped green chilies. Sauté for another 2 minutes.
5. Add chopped tomatoes and cook until they soften and turn mushy.
6. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a minute.
7. Pour in the spinach puree and mix everything together. Let it simmer for 5-7 minutes.
8. Add cubed paneer to the spinach gravy. Stir gently to combine.
9. Cook for another 3-4 minutes until the paneer is heated through.
10. If using cream, stir it in at this stage.
11. Garnish with fresh coriander leaves.
12. Serve hot with rice, naan, or roti.

Enjoy your flavorful Palak Paneer!

5. Paneer Pakoda

Paneer pakodas are very tasty starters that are crispy on the outside and soft from the inside. You can add potato and onion to it as per your wish. It is served hot with tomato ketchup or coriander chutney.

Here’s a short recipe for Paneer Pakoda:

Ingredients:

• 200g paneer, cut into cubes or strips
• 1 cup chickpea flour (besan)
• 2 tablespoons rice flour (optional, for extra crispiness)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt to taste
• Water, as needed
• Oil for deep frying
• Chaat masala for sprinkling (optional)
• Mint chutney or tomato ketchup for serving

Instructions:

1. In a mixing bowl, combine chickpea flour, rice flour (if using), carom seeds, red chili powder, turmeric powder, coriander powder, and salt.
2. Gradually add water to the dry ingredients and mix well to form a smooth and thick batter. The consistency should be thick enough to coat the paneer cubes.
3. Heat oil in a deep frying pan over medium-high heat.
4. Dip the paneer cubes into the batter, ensuring they are evenly coated.
5. Carefully drop the coated paneer cubes into the hot oil and fry until they turn golden brown and crispy. Fry in batches to avoid overcrowding the pan.
6. Once done, remove the paneer pakoras from the oil using a slotted spoon and drain excess oil on a paper towel.
7. Sprinkle chaat masala over the hot paneer pakoras for extra flavor (optional).
8. Serve hot with mint chutney or tomato ketchup.

Enjoy your crunchy and delicious Paneer Pakodas as a tasty snack or appetizer!

6. Paneer Pasanda

Paneer pasanda consists of paneer which is generally triangle-shaped. The paneer is dipped into the creamy gravy which is usually tomato-based. Pour some cream on the sabzi and garnish coriander on it.

Paneer Pasanda is a rich and flavorful Indian dish where paneer (Indian cottage cheese) is stuffed with a spicy mixture, dipped in a creamy gravy, and then cooked to perfection. Here’s a recipe for Paneer Pasanda:

Ingredients:

For Paneer Filling:

• 200g paneer, cut into large cubes
• 1/4 cup grated paneer (for stuffing)
• 2 tablespoons chopped cashews
• 2 tablespoons chopped almonds
• 2 tablespoons chopped raisins
• 1 teaspoon ginger-garlic paste
• 1 green chili, finely chopped
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, chopped
• Oil for shallow frying

For Gravy:

• 2 onions, chopped
• 2 tomatoes, chopped
• 1-inch piece of ginger
• 3-4 cloves of garlic
• 1/4 cup cashews
• 1/4 cup fresh cream
• 1 tablespoon yogurt
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil or ghee

For Garnish:

• Fresh coriander leaves, chopped
• Cream (optional)

Instructions:

Paneer Filling:

1. In a bowl, mix together grated paneer, chopped cashews, chopped almonds, chopped raisins, ginger-garlic paste, chopped green chili, garam masala, salt, and chopped coriander leaves.
2. Take a paneer cube, make a slit in the middle, and stuff it with the prepared filling mixture. Repeat for all paneer cubes.
3. Heat oil in a pan over medium heat. Shallow fry the stuffed paneer cubes until they turn golden brown on all sides. Remove from the pan and set aside.

Gravy:

1. In the same pan, heat oil or ghee over medium heat. Add chopped onions and sauté until golden brown.
2. Add chopped tomatoes, ginger, and garlic. Cook until the tomatoes are soft and mushy.
3. Add cashews and cook for another 2-3 minutes.
4. Allow the mixture to cool down slightly, then blend it into a smooth paste.
5. Heat the same pan again. Add the blended paste back to the pan.
6. Add red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
7. Add fresh cream and yogurt. Mix well and cook for another 2-3 minutes until the gravy thickens.

Assembling Paneer Pasanda:

1. Once the gravy is ready, gently place the shallow-fried paneer cubes into the gravy.
2. Let it simmer for 2-3 minutes so that the paneer absorbs the flavors of the gravy.
3. Garnish with chopped coriander leaves and a drizzle of cream if desired.
4. Serve hot with naan, roti, or rice.

Enjoy your delicious Paneer Pasanda!

7. Shahi Paneer

Shahi paneer is made from paneer which is dipped into a thick gravy of cream, tomatoes, and spices. You can even add dry fruits like cashews in it which adds glory to the creamy gravy. It is served with roti or rice.

Here’s a recipe for Shahi Paneer, a rich and creamy Indian dish fit for royalty:

Ingredients:

For Shahi Paneer:

• 200g paneer, cubed
• 2 tablespoons ghee or butter
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/2 cup cashew nuts, soaked in warm water for 30 minutes
• 1/4 cup fresh cream
• 1 teaspoon sugar
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat ghee or butter in a pan over medium heat.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
4. Drain the soaked cashew nuts and blend them into a smooth paste using a blender or food processor.
5. Add the cashew paste to the pan and cook for 2-3 minutes.
6. Pour in the tomato puree and cook until the mixture thickens and the oil begins to separate from the sides of the pan.
7. Add red chili powder, turmeric powder, coriander powder, garam masala, sugar, and salt. Mix well.
8. Add fresh cream and mix until everything is well combined. Let it simmer for another 2-3 minutes.
9. Gently add the paneer cubes to the gravy and simmer for another 5 minutes, allowing the paneer to absorb the flavors of the sauce.
10. Garnish with fresh coriander leaves.
11. Serve hot with naan, roti, or rice.

Enjoy your creamy and indulgent Shahi Paneer!

8. Paneer Tawa

Tawa paneer is a semi dry curry that includes ingredients such as paneer, capsicum, onion, and tomato which are cooked on the tawa. It can be served as a side dish or appetizer. Garnish it with coriander and serve with roti or naan.

Paneer Tawa is a delicious and flavorful Indian dish where paneer (Indian cottage cheese) is cooked on a tawa (griddle) along with a variety of spices and vegetables. Here’s a recipe for Paneer Tawa:

Ingredients:

• 200g paneer, cubed
• 1 onion, thinly sliced
• 1 capsicum (bell pepper), thinly sliced
• 1 tomato, thinly sliced
• 2 green chilies, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a large tawa or skillet over medium-high heat.
2. Add cumin seeds and let them splutter.
3. Add thinly sliced onions and sauté until they turn translucent.
4. Add ginger-garlic paste and chopped green chilies. Sauté for another 2 minutes.
5. Add thinly sliced capsicum and tomatoes. Cook until they are slightly softened.
6. Add coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well.
7. Add cubed paneer to the tawa and gently mix with the vegetables and spices. Ensure the paneer is coated evenly.
8. Cook for another 5-7 minutes, stirring occasionally, until the paneer is heated through and the vegetables are cooked but still crisp.
9. Garnish with fresh coriander leaves.
10. Serve hot with roti, naan, or paratha.

Enjoy your flavorful Paneer Tawa! Adjust the spice levels according to your preference for a personalized taste.

9. Paneer Paratha

Paneer paratha is made with garnished paneer and spices. You can enjoy it either at breakfast or lunch. Serve it hot with pickle, plain curd or coriander chutney as per your taste.

Paneer Paratha is a delicious Indian flatbread stuffed with spiced paneer (Indian cottage cheese) filling. Here’s a recipe for making Paneer Paratha:

Ingredients:

For the Paratha Dough:

• 2 cups whole wheat flour (atta)
• Water, as needed
• Salt to taste
• Oil or ghee for cooking

For the Paneer Filling:

• 200g paneer, crumbled
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon fresh coriander leaves, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste

Instructions:

Making the Paratha Dough:

1. In a large mixing bowl, combine whole wheat flour and salt.
2. Gradually add water and knead to form a smooth and soft dough. The dough should be pliable but not sticky.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

Making the Paneer Filling:

1. In a mixing bowl, combine crumbled paneer, finely chopped onions, green chilies, coriander leaves, ginger-garlic paste, cumin seeds, red chili powder, garam masala, and salt. Mix well to combine all the ingredients.

Assembling and Cooking the Parathas:

1. Divide the rested dough into equal-sized balls.
2. Take a dough ball and roll it out into a small circle (about 3-4 inches in diameter) using a rolling pin.
3. Place a portion of the paneer filling in the center of the rolled-out dough circle.
4. Bring the edges of the dough together and pinch to seal, ensuring that the filling is completely enclosed.
5. Flatten the stuffed dough ball slightly with your hands.
6. Dust the stuffed dough ball with some dry flour and roll it out gently into a paratha of desired thickness, taking care not to let the filling come out.
7. Heat a tawa or griddle over medium heat. Once hot, place the rolled-out paratha on the tawa.
8. Cook the paratha on one side until small bubbles start to appear on the surface.
9. Flip the paratha and cook on the other side until golden brown spots appear, pressing gently with a spatula to ensure even cooking.
10. Brush the cooked paratha with some oil or ghee on both sides.
11. Repeat the same process for the remaining dough balls and paneer filling.
12. Serve hot Paneer Parathas with yogurt, pickle, or any side dish of your choice.

Enjoy your delicious Paneer Parathas!

10. Paneer Tikka

Paneer tikka is made from chunks or cubes of paneer, bell peppers and onions which is tossed in spices. It is generally grilled in a tandoor but you can also fry it. Serve it with mint chutney, onion slices and lemon.

Paneer Tikka is a popular Indian appetizer where chunks of paneer (Indian cottage cheese) are marinated in a flavorful mixture, skewered, and then grilled or baked until golden and slightly charred. Here’s a recipe for making Paneer Tikka:

Ingredients:

• 200g paneer, cut into cubes or rectangles
• 1 onion, cut into cubes (optional)
• 1 capsicum (bell pepper), cut into cubes (optional)
• For the Marinade:
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cumin powder
• Salt to taste
• 1 tablespoon oil
• 1 tablespoon chopped fresh coriander leaves (optional)
• Oil or ghee for grilling or baking
• Lemon wedges and chaat masala for serving

Instructions:

1. In a mixing bowl, combine all the ingredients for the marinade: yogurt, ginger-garlic paste, lemon juice, red chili powder, coriander powder, turmeric powder, garam masala, cumin powder, salt, oil, and chopped coriander leaves (if using). Mix well.
2. Add the paneer cubes, onion cubes, and capsicum cubes (if using) to the marinade. Gently toss to coat the paneer and vegetables evenly with the marinade. Ensure that the paneer cubes are well coated.
3. Cover the bowl and let the paneer and vegetables marinate in the refrigerator for at least 1-2 hours. Longer marination enhances the flavor.
4. If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning.
5. Preheat the grill or oven to medium-high heat.
6. Thread the marinated paneer cubes and vegetables onto skewers, alternating between paneer, onion, and capsicum.
7. Brush the grill grates or baking tray with oil or ghee to prevent sticking.
8. Place the skewers on the grill or baking tray and cook for about 8-10 minutes, turning occasionally, until the paneer is golden brown and slightly charred on the edges.
9. Once cooked, remove the skewers from the grill or oven.
10. Serve hot Paneer Tikka skewers with lemon wedges and sprinkle some chaat masala on top for extra flavor.
11. Enjoy your delicious Paneer Tikka as a starter or appetizer.

Note: You can also cook Paneer Tikka on a stovetop using a grill pan or a regular non-stick pan if you don’t have access to a grill or oven. Simply cook the skewers on the preheated pan, turning occasionally, until the paneer is cooked through and slightly charred.

So, these were some of the most delightful and flavourful recipes that you can enjoy with Paneer. These recipes not only make your mouth water but also makes you keep craving more for them. Paneer dishes are so amazing that they will leave you licking your fingers till the last bite of the recipe.
These recipes are loved by everyone and hence, you should enjoy and share these dishes with your family and friends at home. Paneer recipes are so lovely to have that they are not only enjoyed at home but also served and devoured in parties, gatherings and other major occasions in India.